 maedd y bydd yna i amdwad i enw i chi ac os y gallwn i fyny a am yma am yr awesome i'r llyfr gwaith. A mae hi ar gael y Gweinid railway o'i amser yn ichi'n ei awr i gael y gwaith a chael'i trafnol y gweithbryd yn y peth yna i'r lle. Maen nhw ym Mwyaf yng nghymru, yn ymdodi i'r cael cwylwyr, ac yn gweithio rhaid o'r ysgol yng Nghymru. Yna, mae yna'r lle fydd unrhyw ychydig ei'n fac newlynes ac rhaid o'r ystod y gallwn yr ymdwy. the had a big orchard, and they farmed at Ballymaloo for about 16 years they raised their children and Mardill gradually thought herself how to cook, she had wonderful produce from the farm and all of that and she was really really convinced of the importance of feeding her children really good, nutritious food because she felt very strongly that the food was should be the medicine rather than anything else. Ballymaloo is the middle of a 400 acre farm, it's very close Iingol yn dyma ar gyfer y lywol, ddigON yn ddim yn y east ac mae'r cyfnodirel yn hawdd yma, yn ddadau o'r cyfnodirel yn fawr, ac yn rhala, yn ei ddau, cymryd cyfan gweithio reuheriad yn fawr o'r bwrdd cyfnodirel yn gael a chyfrddio'r gwaith a anghydd o'r gweithreoedd ar y cyfnodirel. Rhyw yw'r ysgolwch yn ei ddalol yma yng Nghymru. mae eisiau i fyny oes a'i gwneud y cyfnod, ac mae'n siaradau oherwydd o'r ystafell ag y rai'r adegau i ddweud o'r adegau i'r adegau i fyny ar y ddechrau. Ond efallai, mae'n adegau i ddweud o'r adegau o'r adegau i fyny a'r adegau, mae'n meddwl i'r adegau a mi, datblygu'r adegau'r adegau i'r adegau yn Llefynol ac yn Waterbird, mae'r adegau i'r adegau a'r adegau i'r adegau, a mae'n defnyddio'r adegau a'r adegau. Ad reducing the cooking If you could not wait to go home with the holidays they thought their mother would be serving that they would have proper restaurant food. Mixed grilled or scampy or something else. They were disgusted when they come home to discover she was feeding the guests exactly the same as she fed then. After all they had their own jersey head, so they had lovely homemade ice cream made from the thing their own pork, their chickens, ac mae Merty wedi cael bod yn maes phobau fod o'n gyffredig. Mae'r gwrth yw'r adegau er mwynhau. A wedi y ddod plwyn Euysgrif havradd yn fawr y fynd mewn cyfrydd. Mae'r pwysig bod royalau hefyd yn fawr. Fydde i chi i'r gweithfodol mewn chefnau ar gyfer y mae Llywodraeth. Mae'n gweld y byd y bydd chi'n eu mwynhau, mae'n gweld y bydd i'r sefydlu yn hwn, a'r gweithio'r bydd i yr ffryd. unigwydwyr hynny ydylo rydych. Mae ydych chi'n fyddi'r cyfon bwysig i'r treinline agnodio'r dysgu? Mae ei fyddi'r chyflon, a meddwl sydd y gyfan y ymblodau cwrdd oedol o'i gwmddeithasol gyflawn. Mae'r eiddemneud drwy'r cyffredinol. Ond yn olygu'r tyfn, mae'n acdiad oedd yn adeilad ganill yn y ddechrau brydol, yn y Llywodraeth Brysio, a pob dweud ymydddiol a oedd ddaf ein gweithredu hyd arall y gallwn maen? y gwaith iawn, mewn cyflwytaeth, a yna yma'n meddwl i'r cyffredin i gael, byddwn ni'n iddo i chi? Felly felly mae yn rhoi gwneud yn aml ymlaen. Ond ydynt i chi a chysylltu i'r ddwyfodol a'r ddwyfodol berthadaeth chi'n ard datblygu i'r ddweud chi'n mynd i chi addysgu. Felly yn amlion gyda 1968, byddwn i sefyddo i gyd yn iawn. Mae ddim yn y cwm yn siarraedd y bobl. Roeddwn i chi'n gwahanol. Metdwch yn gofynol. Oni'r duoedd, I was trying to think what in there to do. And basically then I met one of the senior lecturers said to me one day, She asked me why I hadn't got a job while everybody else in my class had. And I told her what I wanted. She told me about this woman that she'd been at a dinner party a few nights earlier. They were talking about this extraordinary woman, Danyn Cork, who had opened a restaurant in her own house and you know, they were making their own ice cream and all the lovely produce and everything that they had. And she said that this is the name of the woman right to her. And the name on the piece of paper was advising from which is now my mother-in-law so I became a union member of the family ofıy the simple expedient of marryingthe boss' son so, anyway, so I came to Valley Mellew, and she told me the opposite of practically everything but she reinforced everything that my mother had stood forly all of that and so on her menu she had foods that you would never see on a restaurant menu like whiting and mackroll and gooseberries and black a ddweud i gael yng ngyfaint, i gael i'r gynhyrch i Llywyr i Ballu Milw a'r cyfnod o'r cyfnod a'r gwleidiaeth gyrgyntau. Ac mae'n fyddi'r fawr. Felly mae'n ffordd i'r ffarn, i'r ffarnig, mae'n ddweud i ddweud i'r ffordd i'r ddweud i ddweud i'r ddweud i'r ddweud i'r ddweud, goose or chickens for her, that kind of thing, and they all came in. So she built up an amazing network of about 150 small producers to supply her. The other terribly important thing and for all of us as chefs and so on is when they came to Ballymaloo and delivered the produce, she would say, what do you need to be paid to produce something like this for me? And she would pay them either on delivery because people small producers you can't wait for their money or certainly within a month which is really a very good example for all of us. Meanwhile Tim and I had four kids, we cooked in Ballymillo several nights a week and then, we could see in the late 70s, sorry, the writing on the wall was on the wall for Horticulture and so on the labour cost started to rise, there was the oil crisis 25% inflation, we were heating five acres of greenhouses with oil so we have to do something else. ac mae yna'r sgol ar y gweithgaredd yma o'r ddod yn ni chi'n llunio. Rory i'r gwahanol yw'r sgol arall, ac mae'n ystafell i'r rhaid i'r ddechrau'r ffrwng i'r ddod y ddydd y ddod yn y gweithgaredd yma. Mae'n ddiddio'r rhaid i'r ddod y bydd eich ddod a'i gweithio, ac yn ddiddio'r ddod, i'r ddod yn ei gweithio a ddod yn ffoedd o'r ddod ar gyfer lleidio'r gwybodaeth wedi'i gwneud yn ymweld. A wnaeth yn gweithio, ac roeddwn i'r llwyddoedd, ac roeddwn i'r rhan o'r ffordd, ac roeddwn i'n gwneud fath o'r holl. Mae'n rhan i wneud, mae'n ymddangos i'r holl yn yr ysgol. A'r holl ddweud y gwirionedd-dwyllt yn yw'r gwybod fath o'r holl gwneud o'r holl yn y ddweud, o'r holl fath o'r holl gwybod i'r holl yma. Yr rhys i, mae'r holl yn gweithio, is how to make compost and then I have to shock them out of thinking that these are potential chefs that food is something that comes wrapped in plastic or per supermarket shelf. I need them to think about how it's produced, where it comes from, the breathe the feed and I quote Lady Eve Balfour who was one of the founders of the soil association and say remember basically the health of the soil, the health of the plant, the health of the animal and the health of the human are all one and indivisible and then we walk down to the farm and gardens. The first thing we show them these potential chefs and cooks is how to sow a seed. We give them a little plant to plant into the ground and then they watch it growing for the next three months and that is the best way I know to give people a respect for food and the people who produce it, to give them a seed and let them plant it into the ground and let them realise how long it takes to grow into something that you can eat and it does two things, it gives them respect but also then never again complain about the price of food when they realise how much of what it takes. If I really had my way I wouldn't let any cook or chef into a kitchen without having spent a year on farming in gardens so that they would actually have a, as somebody every mentioned, learning how food is produced is an incredibly important thing so they go out of the gardeners then after that it's three months of gastro boot camp basically a lot of the students come in at even at 7.30 in the morning they learn how to milk a cow they make butter every day cheese yogurt do of course a huge amount of cooking we put eggs into the incubator so we hatch out his chickens they go foraging down to the beach we introduce them to the producers when they bring the food to the to us we introduce them to Nora Hearn with the ducks and so on so they can meet the people who are producing a lot of their food and encourage them to build up a network around them when they leave us of producers because the quality of the produce is everything so and so we spend so we pass on what we're what I'm doing what Roy is doing and Rachel and all of us at the school are and now students come from all over the world we have one teacher with every six students centre what we're doing is passing on the philosophy and the passion that Merkel passed on to us and adding to it this is what Merkel and Ivan's legacy have created they have created something so which enables us to live on the land that we love in a and create employment in a very rural area of Ireland and people come from all over the world to Ballymalu to see what's cooking there and so I hope you'll come and we'll be there to welcome you and thank you Rennie for inviting us thank you very much